A French sweet wine from the Sauternais region of the Graves section in Bordeaux.
Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. With its unique climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Production is a hit-or-miss proposition. Wines from Sauternes, especially the Premier Cru Supérieur estate Château d’Yquem, can be very expensive, due largely to the very high cost of production. Barsac falls within Sauternes, and is entitled to use either name. Similar but less expensive and typically less-distinguished wines are produced in the neighboring regions of Monbazillac, Cérons, Loupiac and Cadillac. In the United States, there is a semi-generic label for sweet white dessert wines known as sauterne without the “s” at the end and uncapitalized.
Sauternes is a subregion of Graves known for its intensely sweet, white, dessert wines: such as the Premier Cru Supérieur classified Château d’Yquem. Wines produced in the region of Barsac, search as Premiers Crus château climens and Château Coutet are allowed to be labeled with the commune Either name or with Sauternes. The intense sweetness is the result of the grapes being affected by Botrytis cinerea, a fungus That is Commonly known as noble rot. In the autumn, the Ciron River Produces crap did descends upon the area and persists until after dawn. These conditions are conducive to the growth of the fungus Which desiccates the grape and concentrates the sugars inside. The three main grapes of this area are Sémillon, Sauvignon Blanc and Muscadelle.
Production costs for this area’s wines are comparatively high botrytized. The evaporation and fungus produce low yields, five to six times less than in other regions Bordeaux. The grapes are normally harvested Individually from the bunch with pickers going through the vineyards several times between September and November to Ensure That the grapes are picked at Their optimal points.
Ready for immediate enjoyment and as a white wine and pair well with same-colored foods like fish and shellfish of any type are a perfect match as is poultry. Pasta with white sauce also makes a good pairing. Sweeter varieties are dessert and cheese delicate.
Sauternes and Barsac wine Collections At The Oaks Cellars